Recipes Included On This Page Benihana Cream Sauce Benihana Fried Rice Benihana Ginger Sauce Benihana Teriyaki Sauce Bittersweet Chocolate-Banana Mousse Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Benihana Cream Sauce Recipe By : Benihana/TVFN Serving Size : 1 Preparation Time :0:00 Categories : Sauces Asian Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy sauce 1/3 cup sesame seeds (ground) -- roasted 1 cup whipping cream 1 pinch garlic powder 1 teaspoon dry mustard -- dissolved in 1 teaspoon water Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. sauce may be stored for up to 3 days. When reheating, add 6 tablespoons whipping cream and stir completely before serving. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show Contributed to FareShare, February 24, 1999, Y2V2-19 JoAnn Pellegrin Formatted in MasterCook by Art Guyer, - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Benihana Fried Rice Recipe By : Benihana/TVFN Serving Size : 1 Preparation Time :0:00 Categories : Rice Asian Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon onion -- chopped 1/3 teaspoon carrots -- chopped 1/3 teaspoon green onions 4 ounces rice -- steamed 3 pinches salt 7 teaspoons cream butter 1 egg 1/2 teaspoon oil 1 ounce chicken -- cooked 1/4 teaspoon sesame seeds 3 pinches pepper 1 teaspoon soy sauce Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show Contributed to FareShare, February 24, 1999, Y2V2-19 JoAnn Pellegrin Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Benihana Ginger Sauce Recipe By : Benihana/TVFN Serving Size : 1 Preparation Time :0:00 Categories : Sauces Asian Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces sliced onion* 2 ounces ginger -- peeled, sliced -- thinly 1 lemon -- peeled, chopped, -- juice squeezed 2 cups soy sauce 1 cup vinegar * sliced onion should be rinsed in running water for 15 minutes. Combine all ingredients into a blender and mix well. May be stored in refrigerator for up to one week. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show Contributed to FareShare, February 24, 1999, Y2V2-19 JoAnn Pellegrin Formatted in MasterCook by Art Guyer, - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Benihana Teriyaki Sauce Recipe By : Benihana/TVFN Serving Size : 0 Preparation Time :0:00 Categories : Sauces Asian Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soy sauce 1/2 cup sake 5 teaspoons ketchup 1 cup sugar 1/3 cup cornstarch -- dissolved in 1/3 -- cup water 1 cup Mirin 1 freshly squeezed apple -- Juice of OR 3 tablespoons apple juice One pinch black pepper Combine first seven ingredient in saucepan and cook for 10 minutes over medium heat. Gradually stir in dissolved cornstarch solution until mixed well. Stir well before serving. may be stored in the refrigerator for up to one week. Recipe from foodtv.com 2/18/99 #CL9281: Benihana Cooking Live Show Contributed to FareShare, February 24, 1999, Y2V2-19 JoAnn Pellegrin Formatted in MasterCook by Art Guyer, - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bittersweet Chocolate-Banana Mousse Recipe By : Vegetable Heaven by Mollie Katzen (Hyperion) Serving Size : 2 Preparation Time :0:30 Categories : Desserts Vegetarian Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup semisweet chocolate chips -- or less 5 ounces soft silken tofu 1 large ripe banana 1/2 teaspoon vanilla extract 1 1/2 tablespoons light brown sugar 1/8 teaspoon salt 1/2 teaspoon raspberry vinegar fresh raspberries -- optional This rich, intense dessert contains no dairy. Silken tofu creates the creamy texture. Cookbook author Mollie Katzen suggests that if you are serving it to a tofu-phobe, don't reveal the ingredients until the diner has scraped the last bit out of the dish. Allow time to thoroughly chill the pudding. Optional: just before serving, top each dish with a few raspberries. 1. Melt 1/2 to 3/4 cup chocolate chips in a double boiler. 2. Place the tofu and a handful of banana chunks in a blender and begin to puree. Gradually add the remaining banana, processing between additions to make sure it all whips up smoothly. Add the vanilla, sugar, salt and vinegar as you go. Pour in the melted chocolate (it's OK if it's still hot), scraping in every last bit. Puree one more time until very smooth and uniform, and taste to adjust the sugar. Transfer the mousse to individual serving dishes, cover tightly with plastic wrap and chill for at least 2 hours before serving. PER SERVING: 349 calories, 9 grams protein, 51 grams carbohydrate, 16 grams fat, 38 percent calories as fat, 1.8 grams fiber, no cholesterol, 143 milligrams sodium. Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald Contributed to FareShare, February 10, 1999, Y2V2-9 PatHanneman Formatted in MasterCook by Art Guyer, - - - - - - - - - - - - - - - - - -

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